You want to maintain a temperature of 325✯ (163✬) on the indirect side of the cooker, for about 4 hours, so manage your coal supply as necessary. Use the rest to coat all sides generously, getting it into all nooks and crevices between the muscles! Then put the pork in a lipped pan (to avoid spillage) with the fat cap facing down, cover with plastic wrap, and refrigerate for at least 12 hours, going as long as 36 hours if you want (the longer the better).Īnd that’s about it! After giving it enough time to absorb the flavors, the pork butt is ready to meet the heat.Ībout six hours before you want to serve & eat, is the perfect time to fire up your grill/cooker (set up for indirect cooking). Time to flavor the pork butt! Get the rub mix you made earlier, and set aside 2 tablespoons. Nobody wants chewy bits in their pulled pork – keep only the good fat that will render down and flavor the meat! Using a sharp knife, trim off loose and excess fat, as well as any silverskin present. Grab a medium mixing bowl and add the sugar, BBQ rubs, mustard, and herbs. The first (and probably the messiest) step, is creating the rub paste. Let’s get some of the legwork out of the way, so the cooking goes as smoothly as possible. 2 Tbsp Kosmo’s Q Dirty Bird Rub regular or hot.1/8 cup Unrefined evaporated cane sugar (no table sugar, please).Fire up your cooker, and let the smoke work its magic so you can enjoy the best Memphis-style pulled pork you’ve ever had.
Dill pickles and hot pickled peppers make nice garnishes.Nothing beats a pulled pork sandwich for lunch, and this recipe is for those of us who want it FAST. Mix with Barbecue Sauce and serve on soft buns with more sauce.Remove from Keg, let cool for 20 minutes, then pull the pork, using large forks or your hands, being sure to leave some in a semichunk state.Unwrap the meat and place it on a flat rack or flat topper and return to the Broil King Keg for 30 more minutes. By this point, the pork will be very tender.Place them on a clean baking tray and place in the insulated cooler, cover with another towel. Rewrap the roasts in new sheets of heavy foil, then wrap them again in plastic wrap. Remove the roasts from the Keg and carefully unwrap them, drain off and discard the liquid. Meanwhile, line a cooler with towels for increased insulation.Transfer the wrapped pork roasts back to the Keg and cook until the internal temperature reaches 193☏, approximately 3 1/2 to 3 3/4 more hours. One sheet at a time, wrap the roasts and crimp the foil to seal them tightly.
#Boston butt paste skin#
Remove the pork roasts from the Keg and place them skin side down, on the foil in the pan. Prepare to wrap the roasts by tearing off 4 large sheets of heavy duty aluminum foil and laying them over a large baking tray. Meanwhile, combine the ingredients for the Wrapping Mixture.Spray with fruit juice and cook for approximately 3 more hours, spraying each hour, until the internal temperature reaches 160☏. Place the roasts, fat side down, in the Broil King Keg, and cook until the internal temperature reaches 130☏, about 3 hours.Gently spray with canola oil, using a spray mister. Lift the pork roasts out of the roasting tray, pat them dry with paper towels, cover them with mustard paste and sprinkle on the rub.
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